Lee Kum Kee Chili Bean Sauce [Toban Djan Sauce] | 13 oz - 12 Pack | Sichuan Style Chili Bean | Mild Spice, Savory & Rich Flavors | Perfect for Stir-Frying, Dipping Sauces, Noodles, Seafood, & Mapo Tofu

My buddy loves Panda Express and eats there almost daily. He especially loves their brand of chili sauce so I researched it and found out it was Lee Kum Kee so I bought him a case as a kind of gag gift for Christmas. He was happy!

Although I started out using the standard Sriracha sauce, the one everyone knows with the green cap and rooster, I absolutely fell in love with this stuff when I tried it from Costco. I use this sriracha on everything including pasta, pizza, vegetables, and more. It has a flavor that to me sets it apart from the other sriracha. I would describe it as a sweeter heat. It definitely has a little zippedy doo dah for your taste buds.

Great stuff - and although it needs refrigeration, it's because it has no preservatives! Wonderful on pizza or omelets or my finger!

The stuff has anchovy paste/fish sauce and at first it was a little off-putting but after putting it on pizza a few times I actually prefer it to Huy Fong. Also it doesn't have as many preservatives as HF and a shorter ingredient list which is a good sign. On the bottle it says product of the USA as well as gluten free. They just don't seem to have the same marketing machine as Huy Fong, and a lot of kids these days are so brand-oriented that they refuse to consider alternatives."It can't be as good as HF. They don't have t-shirts!"Anyway I'm glad the store ran out of HF on that one fateful trip, and whenever I get around to making my own Sriracha I'm definitely going to add some anchovy paste/fish sauce.

Tastes like ketchup, but the terrible off-brand ketchup you find in the dollar store. To paraphrase the eminent political philosopher, Sarah Palin: "You can put siracha on the label of packaged vomit, but it's still vomit."

Awesome!

I discovered this brand when I was out of the Huy Fong Red Rooster at home. The grocery was out too and only had this on the shelf, so I reluctantly bought it. Since that day I've never gone back.I found this brand has a nicer flavour. It's got the same heat and taste as Red Rooster, but it was the after taste that cinched it for me. This one has a slightly floral after-taste that I now recognize it's because they add fish sauce to their formula. Lee Kum Kee also uses vinegar and citric acid as preservatives, instead of the potassium sorbate and sodium bisulfites that are in Red Rooster. That meant less headaches for me.Ingredients: Red chili, sugar, salt, garlic, fish extract (anchovy), acetic acid, ascorbic acid

I hope you like the taste of fish, because the fish sauce in this hot sauce makes it unmistakably have a note of it, both in taste and aroma. I personally find this only works really well with a narrow array of foods. I do like that it is something different than other hot sauces, though.

I cook spicy Chinese cuisine sometimes, and this Toban Djan gives a kick and nice flavour to the dish. Highly recommend it!

Es schmeckt authentisch und ich würde es gerne wiederkaufen.

Working our way through a Chinese cookbook. This is an essential ingredient for a lot of the recipes. This was really hard to find in the shops, bought and delivered within a couple of days from Amazon.

Tastes great

Vor einem Jahr noch im Sparabo ein 12er Paket zum gleichen Preis gekauft, jetzt ist daraus ein 1er Paket geworden, quasi eine Verteuerung um das 12fache. Im Asia Laden für 3-5 Euro zu bekommen.